|Other site:||View Link|
|Favorite book:||reference & encyclopedia|
|Member Since:||Jan 8, 2010|
I feel like the chef at a small boutique restaurant; we don't get many customers but the ones we have are connoisseurs and not after fast-food.
I carefully prepared my meal; laid out its presentation, the waiter takes it to the food-critic... then I wait for the next morning's paper to read the review.
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